Last weekend I attended the
Los Angeles Vegan Potluck! It was such an amazing event. I learned so much about people I have connected with on Instagram, getting to finally meet them in person, and I was also able to share company with people that I had not met before, but am so glad that I did. You can read more about the event on my
previous post.
I brought two yummy dishes to the potluck.
The first was my Summer Squash Pilaf from my
Lunch & Dinner Ebook. My mom was actually the creator of this dish. She made it for me as my Raw Till 4 dinner entree when we visited my grandparents a few weeks ago. Everyone loved it at the dinner so I knew it had to be brought to the event.
The second was this Gluten-free Triple Berry Crisp with Sweet Vanilla Cashew Cream I came up with. I actually threw the tart together on a whim and I had no idea how it tasted until I sampled it at the event. It was definitely nerve wrecking, so thank goodness it was good! This cashew cream is my favorite, I wish I could eat it all day everyday, its that good!
Raw. Vegan. Apple. Caramel. Tart.
Are you ready for this?
Fresh baked apple tart with warming spices and a big ol' dallop of vanilla ice cream...I know you know what I am talking about....and I know you know you loved it growing up. My mom used to make the absolute best apple tart. We had an apple peeler and corer (and still do) that would core, peel and thinly slice the apple at the same time. When I was younger I thought it was the best tool to ever have been invented in mankind.
Anyways...back to the story of this apple tart.
